Rosemary crackers are an ideal fall snack, and this version is jazzed up with dried figs and pistachios for a crisp autumn bite. This recipe comes from The Simple Bites Kitchen cookbook by Aimée Wimbush-Bourque and was published with permission.
This post first appeared November 22, 2017, and was last updated September 13, 2020.
The Simple Bites Kitchen is the latest release from Canadian food blogger superstar Aimée Wimbush-Bourque. Known for wholesome, flavourful family recipes on her blog, Simple Bites, Aimée is also a former chef, and zero-waste and zero-hunger advocate.
The Simple Bites Kitchen cookbook is jam-packed with nutritious and fairly simple to make recipes for family meals and gatherings. We love Aimée’s recipe for fig, rosemary, and pistachio crisps; They’re the best crackers for cold weather!
Like the process of baking biscotti, the rosemary crackers are twice-baked; First in a mini loaf tin, then sliced and baked again to crisp. During the second bake the rosemary crackers turn deep dark gold, and the flavour is out of this world!
There are so many complementary flavours here – honey, rosemary, figs, and orange zest. They play beautifully off of one another for true autumnal and winter vibes. Served simply with hummus, cheese, or any number of spreads, they’re a gorgeous and tasty snack or addition to a charcuterie board.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
- Whole wheat bread flour
- All-purpose flour
- Baking soda
- Sea salt
- Dried figs
- Pumpkin seeds
- Sesame seeds
- Ground flaxseed
- Fresh rosemary
- Demerara sugar
- Orange zest
Preheat the oven and grease 4 mini loaf pans. Line the bottoms with parchment paper.
In a large bowl, stir together all of the dry ingredients until everything is just coated in flour.
In a small bowl, stir together the buttermilk, sugar, honey, and orange zest until the honey is incorporated. Add the liquid to the flour and mix together until just combined.
Divide the batter among the loaf pans.
Bake for 20 to 22 minutes, until golden and springy to the touch. Remove loaves from the pans and cool completely on a wire rack. Once cooled, wrap tightly in plastic wrap and chill or partially freeze before slicing.
Preheat the oven and set the oven racks in the upper and lower third positions.
Remove the plastic wrap from the loaves. Using a serrated knife, slice them as thinly as you can and place the slices on a single layer on two cookie sheets. Bake halfway, then turn them over and continue to bake until deep golden. They will crisp up as they cool.
Cool completely on wire racks. Store in an airtight container at room temperature for up to one week, or freeze for up to six months.
Tips & Notes
If you don’t own mini loaf tins use two standard loaf tins instead.
Make these rosemary crackers vegan by using vegan ‘buttermilk’. Just mix the same amount of non-dairy milk as the recipe calls for with a teaspoon of lemon juice or apple cider vinegar.
Other nuts can be used in place of pistachios, based on what you have on hand. Chopped walnuts or hazelnuts match up with the other flavours perfectly.
Figs can be swapped out for dried cranberries, apricots, or even raisins.
More Cool Weather Baking Recipes We Love!
Fig, Rosemary, and Pistachio Crisps
- Measuring cups and spoons or a digital kitchen scale
- 4 mini loaf pans
- 2 Mixing bowls
- Wooden spoon
- Plastic wrap or a reusable alternative such as bees wax wraps
- serrated knife
- Wire rack
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 1 cup chopped figs
- ½ cup chopped pistachios
- ½ cup raw pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup cup ground flaxseed
- 1 tablespoon finely chopped fresh rosemary
- 2 cups buttermilk
- ¼ cup Demerara sugar
- ¼ cup liquid honey, warmed
- Zest of 1 orange
- Pre-heat the oven to 350ºF (180ºC). Grease 4 mini loaf pans with oil and line bottoms with parchment paper.
- In a large bowl, stir together the whole wheat flour, all-purpose flour, baking soda, and salt. Add the figs, seeds, nuts, and rosemary. Stir just until everything is coated in the flour.
- In a small bowl, stir together the buttermilk, sugar, honey, and orange zest until the honey is incorporated. Add the liquid to the flour and mix together until just combined.
- Divide the batter among the loaf pans. Bake for 20 to 22 minutes, until golden and springy to the touch. Remove loaves from the pans and cool completely on a wire rack.
- Once cooled, wrap tightly in plastic wrap and chill or partially freeze before slicing.
- Preheat oven to 300ºF (150ºC). Set the oven racks in the upper and lower third positions.
- Remove the plastic wrap. Using a serrated knife, slice the loaves as thinly as you can (aim for ⅛-inch (3-mm) thickness if possible) and place the slices on a single layer on two un-greased cookie sheets.
- Bake for 15 minutes, then turn them over and bake for another 15 to 20 minutes, until deep golden. They will crisp up as they cool.
- Cool completely on wire racks. Store in an airtight container at room temperature for up to one week, or freeze for up to six months.